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Vegan coconut mousse with passion fruit, lime and roasted pineapple

Chantelle Nicholson's vegan coconut mousse recipe is served with sumptuous roasted pineapple, basted in a caramel made of coconut sugar for a simple yet delicious dessert. The mousse is made from aquafaba – a great vegan egg white replacement which is actually just the water found in a tin of chickpeas. It will require some vigorous whisking, so use an electric hand whisk to save on the elbow grease. There will be pineapple left over, so use any excess to spruce up in breakfasts or desserts.

Meanwhile, drain the can of chickpeas, keeping 50ml of the aquafaba (chickpea liquid) and saving the chickpeas and remaining aquafaba for other dishes. Place the aquafaba in a mixing bowl or stand mixer and whisk vigorously until stiff peaks form. At this stage, add the xanthan gum and beat until stiff

Remove the pineapple from the oven and transfer to a chopping board. Cut into slices, divide between plates and top with a good spoonful of the coconut mousse. Garnish with passion fruit pulp and a few small mint leaves

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From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.